DEEP FRIED TARO/YAM PUFFS
I found this on line as requested for Chef Howie.These are served when having Dim Sum! FRIED YAM PUFFS - EPOK-EPOK KELADI Deep Fried Woo Kok taro = taro root = dasheen = coco = cocoyam = eddo = Japanese potato = baddo = elephant's ear = old cocoyam = sato-imo Pronunciation: TAHR-oh sweet potato, yam . I did a mixture of yam and taro root. Taro has a brownish hairy skin with a white flesh with purple specks while yam has a brownish skin and white crisp flesh.
Provided by Rita1652
Categories Yam/Sweet Potato
Time 50m
Yield 24 puffs, 12 serving(s)
Number Of Ingredients 25
Steps:
- Wash taro and yam skin then pat dry, peel off skin, use towel to wipe any slime -- to prevent this do not wash after peeling) -yam to steam and mashed. Mix and stir wheat starch and water till you have a texture like thick glue, so control the hot water as you go along. Mix in shortening, sugar, salt, five spice, sesame oil and pepper. Divide into 24 balls and flatten set aside.
- For the filling, heat up 2 Tb oil and saute scallion and garlic till fragrant. Add diced meat, prawns, and mushrooms and stir fry 2 minutes. Add green peas and seasoning (the last of the ingredients except for the oil). Cook till thick and almost dry.
- Dish and leave to cool. Distribute evenly among the flattened pastry. Enclose the the filling and shape into puffs.
- Heat up oil and deep fry puffs on the ladle to prevent sticking to the bottom of wok and cause tearing to the tender puffs.
- Fry till golden brown. Drain on paper towels and serve hot.
Nutrition Facts : Calories 971.5, Fat 98.6, SaturatedFat 13.4, Cholesterol 21.9, Sodium 358, Carbohydrate 19.3, Fiber 2.7, Sugar 1.9, Protein 5.7
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Mian Awais
[email protected]I'm so glad I tried this recipe! These puffs were amazing.
silas abiodun
[email protected]These puffs were a great way to use up some leftover taro. They were easy to make and very tasty.
Siam Ahamed
[email protected]These puffs were a bit too sweet for my taste. I would have preferred them to be a bit more savory.
Andrew Rodgers
[email protected]I'm not a big fan of taro, but I really enjoyed these puffs. The filling was savory and flavorful.
Abdul Wahab Viki
[email protected]These puffs were delicious! I loved the combination of flavors and textures.
Morgan Lux
[email protected]The puffs were a bit too crispy for my liking. I think I would prefer them to be a bit softer.
Carlos Joe
[email protected]These puffs were a fun and easy snack to make. I will definitely be making them again!
Sandra Dryden
[email protected]I found the filling to be a bit bland. I added some extra spices and it was much better.
Domanatica Miller
[email protected]These puffs were a bit too oily for my taste.
Fatma Hossam
[email protected]I substituted sweet potato for taro and they turned out great! This recipe is very versatile.
Nakimera Eva
[email protected]These puffs were a bit more work than I expected, but they were worth it. They were so delicious!
young antwi
[email protected]The recipe was easy to follow and the puffs turned out perfectly. I'm so glad I tried this recipe!
camouflage Zone
[email protected]I've never had taro puffs before, but these were amazing! The flavor was unique and delicious.
Ekpen Anthony
[email protected]These taro puffs were a hit! They were crispy on the outside and soft and chewy on the inside. The filling was flavorful and savory. I will definitely be making these again.